Sunday, September 04, 2016

Over the last ten years or so what the French call ‘Anglo Saxon”
press have suggested that French Gastronomy has been in steady decline whilst
at the same time overstating the improvements in both the US and the UK.

Reasons for the so call decline that tend to be sited are to do
with the “rigid labour market, minimum working week legislation as well as
demographic changes common in many advanced first world economies.

It is also suggested that in France, Chef’s and the populace in
general are not open to new ideas and influences emanating from other food
cultures. Continue reading here

Friday, September 18, 2015

As
John Mariani observes in his book How Italian Food Conquered the World, Italian
food is the most popular in the world, but with popularity comes commerce, and
with commerce comes ubiquity, and with ubiquity, very often, comes mediocrity.
Brilliant marketing and mass production has led to almost all Italian
ingredients, including such staples as olive oil, balsamic vinegar, cheese,
cured meats, tinned tomatoes and, indeed, pasta, being available on the shelves
of retailers large and small the world over to such an extent that otherwise
discerning consumers no longer know what is good and bad because they have
never tasted the good.

In
the UK some of the most high profile restaurant critics, food writers/
broadcasters either dismiss Italian Food claiming it is not a serious cuisine
or tinker with it to such an extent that one would expect to see the books in
the comedy section of a bookshop and the TV programme on a Comedy Channel.

Whilst Slow Food has been the antithesis to mass
produced food and globalization one must not fall into the trap that Italy has
not, and continues to be affected by these global realities. In Italy today
most of the issues relating to food that one sees in say the USA or the UK are
present.

In terms of retail, large supermarkets and
hypermarkets many owned by pan European or multinational groups and their
buying power threatens the small independent and specialist retailers in the
same way as in the UK. Wherever you are, it is important to purchase Italian
food products from a trusted source.

Italy is certainly not a junk or processed food
free country as some people might expect. A recent book by a Canadian
journalist, Jeannie Marshall, living in Italy shows that packaged snacks and junk foods
are displacing natural, home-cooked meals even in Italy, a place we tend to
associate with a healthy Mediterranean diet. Italy’s food culture is giving way
to Americanised processed, packaged, and industrially produced foods. This
certainly contrasts with issue 4 of the excellent Fool Magazine that is
dedicated to Italian gastronomy. If read out of context it certainly propagates
the myth of Italy as largely being a country dominated by superb designers,
artisan food and wine producers and stupendous chefs.

What
the editors of Fool do recognise is that Italy is still a young country and
even today is more like a confederation of states. Regional differences are
reflected in food and there is a very rich food culture. Traditions are
defended but there is still much debate and disagreement on the pursuit of that
myth called authenticity. The editors suggest that the rich food culture and
tradition leads to a static status quo, obstructing development, curiosity, and
creativity.

However,
the history of Italian cuisine or cooking before and after unification would
suggest instead that there has been and continues to be a veritable melting
pot. What has gone into the pot has arrived with invaders, expatriates
returning home and more recently through the technologies that facilitate mass
communication and media.

If you are interested in this subject join me for an evening of delicious debate at the London Review of Books , Bookshop. I will be chairing a panel of writers and chefs to discuss the question: 'Is there such a thing as Italian cuisine?'.